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Recipes
Husk Cheeseburger
By grammadot
For the sauce: 1. Combine all of the ingredients in a large container and stir together to blend well
- Special Sauce
- 1 3/4 cups mayonnaise, preferably Duke’s
- 1 1/4 cups yellow mustard
- 5 tablespoons ketchup
- 1/2 cup Bread-and-Butter Pickles, drained and cut into 1/8-inch dice
- 1/4 cup pickled jalapeños, drained and cut into 1/8-inch dice
- Grated zest (use a Microplane) and juice of 1 lemon
- 1 tablespoon Husk Hot Sauce (or other hot sauce)
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons pepper vinegar, preferably Texas Pete brand
- Cheeseburgers
- One 3-pound fresh boneless chuck roast
- 12 ounces fresh flank steak
- 3 ounces bacon, preferably Benton’s
- 3 tablespoons unsalted butter, at room temperature
- 10 hamburger buns, preferably potato rolls
- 1 cup shaved white onion
- 20 slices American cheese
- 50 Bread-and-Butter Pickles
Wheat Berries with Strawberries and Goat Cheese
By grammadot
Directions For the wheat berries: In a large saucepan, combine the wheat berries, chicken broth, water, and salt
- 2 cups soft white wheat berries, rinsed and drained
- 4 cups low-sodium chicken broth
- 4 cups water
- 1 teaspoon kosher salt
- 1/2 cup fresh orange juice (from 2 oranges)
- 1/3 cup extra-virgin olive oil
- 2 tablespoons orange zest (from 1 large orange)
- 2 tablespoons agave nectar or honey
- 1/4 cup fresh mint leaves, packed, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 10 medium strawberries, hulled and quartered
- 1/3 cup (4 ounces) crumbled goat cheese
- 1/2 cup chopped walnuts, toasted (see Cook's Note)
Cream Cheese Stuffed New Potatoes
By grammadot
In a large pot with plenty of salted water, boil the potatoes until they are tender when a fork is inserted, about ...
- Salt
- 24 bite-size new potatoes, scrubbed, with a tiny sliver cut off each potato so they will stand after filling
- 1 (5-ounce) package soft garlic herb cheese (recommended: Boursin)
- 4 tablespoons (1/2 stick) butter, softened
- 1/3 cup whipping cream
- Freshly ground black pepper
- Finely chopped fresh parsley leaves
- Red caviar, for garnish, optional
Minestrone
By grammadot
Heat the oil in a large pot over medium-high heat
- 1/4 cup extra-virgin olive oil
- 2 ounces pancetta, minced
- 5 cloves garlic, roughly chopped
- 3 medium carrots, roughly chopped
- 2 stalks celery with leaves, roughly chopped
- 1 medium Spanish onion, roughly chopped
- 1/2 medium zucchini, roughly chopped
- 1/4 head Savoy cabbage, cored and shredded
- 7 drained and roughly chopped canned whole peeled tomatoes
- 9 cups low-sodium chicken broth or stock
- 1/3 cup tubetti or other small pasta such as orzo, or broken spaghetti
- One 16-ounce can cannellini beans, with liquid
- 3 tablespoons minced fresh marjoram
- 2 tablespoons finely chopped fresh flatleaf parsley
- Kosher salt and freshly ground black pepper
- 1/2 cup freshly grated Parmesan, plus more for serving
- Copyright 2001 Television Food Network, G.P. All rights reserved.
Chutney - Apple
By grammadot
Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in...
- 6 Granny Smith apples, peeled, cored and half-inch diced
- 1 cup chopped yellow onion
- 2 tablespoons minced fresh ginger
- 1 cup freshly squeezed orange juice (2 oranges)
- 3/4 cup good cider vinegar
- 1 cup light brown sugar, lightly packed
- 1 teaspoon whole dried mustard seeds
- 1/4 teaspoon hot red pepper flakes
- 1 1/2 teaspoons kosher salt
- 3/4 cup raisins
Chicken Wings - Anthony's Coal oven roasted
By grammadot
1 Place chicken wings in a large nonreactive bowl or roasting pan
- 5 pounds chicken wings
- 1/4 cup peeled garlic cloves
- 2 tablespoons dried rosemary
- 1/3 cup chopped parsley
- 1/3 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 teaspoon black pepper
- Kosher salt, to taste
- Caramelized onions and focaccia bread, for serving
KALE SALAD A LA HOUSTON’S
By grammadot
Make the dressing by whisking all the ingredients together in a small mixing bowl
- For the peanut vinaigrette:
- 1/2 cup peanut oil
- 2 Tablespoons toasted sesame oil
- 2 Tablespoons seasoned rice wine vinegar (or apple cider vinegar)
- 1 Tablespoon soy sauce
- 1-1/2 Tablespoons honey
- Dash of cayenne pepper
- For the salad:
- 4 heaping cups chopped kale (from one smallish bunch kale, leaves washed and de-stemmed)
- 1 cup finely slivered green cabbage
- 1/4 cup chopped fresh mint
- 1/4 cup chopped cilantro
- 1 scallion, slivered
- 3 Tablespoons chopped peanuts (I use roasted salted peanuts)
Vanilla Ice Cream
By grammadot
Place the half-and-half and the heavy cream into a medium saucepan, over medium heat
- 3 cups half-and-half 1 cup heavy cream 8 large egg yolks 9 ounces vanilla sugar 2 teaspoons pure vanilla extract
Apple Pizza Pie
By grammadot
Preheat oven to 425 Let pie crust package stand at room temperature to allow better handling
- topping:
- 6 large granny smith apples - or you can use 4 and 2 of fuji
- 1 10oz pckg pie crust - found in dairy section - I use Pillsbury
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 c sugar
- pinch of salt
- 1 c sugar
- 1 c flour
- 1 stick butter - cut butter in half lengthwise then in half again then cut into 1/4" dice - freeze for 15 minutes
Pumpkin and Goat Cheese Risotto
By grammadot
Directions Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat
- 4 cups low-sodium organic chicken broth, plus extra for moistening, as needed
- 1 cup canned pure pumpkin
- 4 slices applewood smoked bacon, chopped
- 2 tablespoons butter
- 1 leek (white and pale green part), thinly sliced
- 2 teaspoons kosher salt
- 1 teaspoon chopped fresh thyme
- 1 1/2 cups Arborio rice or medium-grain white rice
- 2/3 cup dry white wine, such as pinot grigio
- 1/2 cup freshly grated Parmesan
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon (generous) freshly grated nutmeg
- 1 1/2 cup coarsely crumbled soft fresh goat cheese (about 6 ounces)